Morning Glory Muffins

Prep 12 min


Cook 28 min


Ready in 40 min

Gluten Free morning glory muffins with shredded carrots and apple, raisins and walnuts. Topped with a crisp almond streusel topping.


  • 1   large carrot, peeled
  • 1   tart apple, such as Granny Smith or Pink Lady, cored and halved
  • 3   eggs
  • ⅓ cup (75 mL) orange juice
  • 2½ cups (625 mL) blanched almond flour (see cook’s tip)
  • ½ cup (125 mL) packed light brown sugar
  • 2 tsp (10 mL) cinnamon
  • 2 tsp (10 mL) baking powder
  • ½ cup (125 mL) raisins
  • ½ cup (125 mL) chopped walnuts
  • ¼ tsp (1 mL) salt
  •  Oil for greasing the wells
    Almond Streusel
  • ¾ cup (175 mL) blanched almond flour
  • ½ cup (125 mL) packed light brown sugar
  • ¼ cup (60 mL) butter, melted


  1. Preheat the oven to 350°F (180°C). Combine the almond streusel ingredients in a medium bowl and set aside.

  2. Coarsely grate the carrot and apple using the Flex+ Food Processor attachment fitted with the coarse grating blade.

  3. Combine the carrot, apple, eggs, and orange juice in a medium bowl. Combine the flour, sugar, cinnamon, baking powder, raisins, walnuts, and salt in a large bowl.

  4. Add the carrot mixture to the flour mixture and stir until just moistened.

  5. Brush or spray the wells of the Large Muffin Pan with oil. Divide the batter evenly among the wells (about ½ cup/125 mL per well). Sprinkle the streusel mixture evenly into each well.

  6. Bake until golden brown, 28–30 minutes. Allow to cool in the pan for 10 minutes before releasing.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving (½ of a muffin): Calories 360, Total Fat 23 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 70 mg, Carbohydrate 33 g, Fiber 5 g, Sugars 24 g (includes 0 g added sugar), Protein 9 g

Cook's Tips:

Blanched almond flour is made from ground almonds that don’t have peels. It’s great for cakes, muffins, and when you want to avoid almond flavors. Unblanched almond flour is made from almonds that have peels and will make a heavy, dense, and much darker muffin.

After the muffins cool, store them in an airtight container for 2 days at room temperature or freeze them for up to 3 months.

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